Mini Blueberry Muffins

Bursting with juicy blueberries and baked to golden perfection, these Mini Blueberry Muffins are the ultimate bite-sized treat for any occasion! Perfectly soft and tender, these muffins are quick and easy to make, requiring just 15 minutes of prep time and featuring pantry staples like all-purpose flour, sugar, and vanilla extract. Coating the fresh blueberries in flour ensures they stay evenly distributed throughout the batter, while the combination of melted butter and milk creates an ultra-moist texture. With their delicate sweetness and irresistible size, these mini muffins are perfect for breakfast on the go, packed lunches, or a sweet treat anytime. Don’t forget to serve them warm for an extra indulgent experience! These fluffy, homemade muffins are ideal for kids and adults alike, and their convenient size makes them perfect for sharing.

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 24

Ingredients

• 1.5 cups all-purpose flour
• 1 tablespoon baking powder
• 0.25 teaspoon salt
• 0.75 cup granulated sugar
• 0.5 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup milk
• 1 cup fresh blueberries
• 1 tablespoon all-purpose flour (for blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a mini muffin pan with paper liners or lightly grease it.

Step 2

In a large bowl, whisk together 1.5 cups of all-purpose flour, 1 tablespoon of baking powder, and 0.25 teaspoon of salt.

Step 3

In a medium bowl, whisk together 0.75 cup of granulated sugar and 0.5 cup of melted unsalted butter until smooth.

Step 4

Add 2 large eggs to the sugar-butter mixture, one at a time, mixing well after each addition.

Step 5

Stir in 1 teaspoon of vanilla extract and 0.5 cup of milk into the wet ingredients until well combined.

Step 6

Pour the wet ingredients into the dry ingredients and gently fold the mixture with a spatula until just combined. Be careful not to over-mix.

Step 7

In a small bowl, toss 1 cup of fresh blueberries with 1 tablespoon of flour to coat them. This will prevent them from sinking to the bottom of the muffins.

Step 8

Gently fold the floured blueberries into the muffin batter.

Step 9

Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.

Step 10

Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 11

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Enjoy your mini blueberry muffins fresh or store them in an airtight container for up to 3 days.

Nutrition Facts

Serving size	845.6 grams (845.6g)

Amount per serving	% Daily Value*
Calories	2418

Total Fat 111.00g	142%
Saturated Fat 65.70g	329%
Polyunsaturated Fat 0.10g
Cholesterol 641mg	214%
Sodium 2137mg	93%
Total Carbohydrate 329.20g	120%
Dietary Fiber 8.70g	31%
Total Sugars 172.00g
Protein 37.50g	75%

Vitamin D 134IU	669%
Calcium 269mg	21%
Iron 11mg	61%
Potassium 676mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 6.1%

Carbs: 53.4%